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    Pumpkin Pie with Gingersnap Crust


    Source of Recipe


    from debbiescountrycookin newsletter

    Recipe Link: http://DebbiesCountryCookin.homestead.com

    List of Ingredients




    1 3/4 cups gingersnap cookie crumbs
    2 1/2 tablespoons butter, melted
    2 tablespoons white granulated sugar
    1 1/2 cups solid pack canned pumpkin
    2 eggs
    3/4 cup packed light brown sugar
    1 tablespoon corn starch
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1, 12 ounce can evaporated milk

    Recipe



    Preheat oven to 325 degrees F (165 degrees C).
    Combine crumbs, white sugar, and melted butter together in
    a 9 inch pie pan. Press into sides and bake for 5 minutes.
    Let cool completely.
    Stir brown sugar, corn starch, cinnamon, ginger, cloves and
    salt together. Set aside.
    Whisk the pumpkin, eggs and vanilla together.
    Add the dry ingredients until well blended.
    Whisk in the milk until combined.
    Pour into crust.
    Bake at 325 degrees F., for 1 hour, or until a knife
    inserted in center comes out clean.
    Let cool and then refrigerate to chill.
 

 

 

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